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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, July 25, 2012

Scraps and Snippets ~ Lemon Ginger Snappy Bars

 Lemon Ginger Snappy Bars

I love Isa Chandra Moskowitz's Sparkled Ginger Cookies.
But I can't leave a good recipe alone. What is wrong with me? But even though I changed almost every ingredient in the recipe, I've got to give her a shout out. These suckers are not for the weak. The ginger and lemon flavors mingle, marry and pop in a freakishly delicious taste sensation. Ginger fans, sour/sweet/tongue party fans might want to give these a shot.

1 and 2/3 Cup flour

1/3 Cup garbanzo bean flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon allspice
1 teaspoon ground cinnamon
1/3 Cup coconut oil
1/4 molasses
1/4 cup maple syrup
1/4 cup non-dairy milk
1/2 Cup brown sugar
1 1/2 teaspoon almond extract
1/4 cup chopped candied/crystallized ginger
1-2 TBSP sugar to sprinkle on batter.

Mix coconut oil, sugar, maple syrup and molasses together. Add vanilla and mix and stir. Add all spices and dry ingredients until throughly incorporated. Add half the chopped crystallized ginger. Pour the batter into the pan and spread it out. Sprinkle sugar over the batter and toss the remaining bits of ginger over that.


9 x 13 cake pan. Greased. Bake at 350 for 22 minutes.


Remove the bars from the oven. Poke holes in top of bars every inch or so.

Lemon Glaze

1 can beans (white) or 1 2/3 cup cooked homemade beans
1 cup water. Drain and rinse beans then simmer them and the 1 cup water til a mushy mess or at least until all the water is absorbed. (see fridge scrapings magical bean mush for the magical properties -- my non-scientific thoughts are that the extra cooking breaks down the bean casings so what you get is smooth, baby, smooth).

1 Cup sugar

1 Cup applesauce
2 teaspoons vanilla
1/2 teaspoon salt
1 cup lemon juice
Zest of 1 to 2 lemons

Process all ingredients in a food processor until fully incorporated. The more zest you use the stronger the bite.


When the bars are cooled, pour lemon glaze over the bars. You won't use all the glaze. Serve it with the bars for lemon lovers. Refrigerate at least an hour before serving. Suggested serving pairings would be non-dairy vanilla ice cream, non-dairy cinnamon ice cream or coconut cream whipped topping.


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